“Gas chromatography–mass spectrometry (GC-MS) analyses were used to identify volatile compounds, and three compounds (hexanal, dimethyl sulfide, and propanal) were shown to have changed consistently, which may impact the flavor of chicken. A triangle test and demographic survey were conducted using an untrained panel to determine the perceived effect of a 10-min holding time on chicken flavor. The results showed that college students are unable to detect a difference between chicken held for 1 or 10 min.”